Strawberry Shortcake

In this recipe, strawberries provide more than just a fruit filling; they do double-duty by adding flavor and sweetness to the biscuits (which are delicious enough to be eaten on their own). Feel free to experiment with other fruits and combinations, as more and more fruits become available throughout the summer season.

Begin by removing the stems from the strawberries. Dice several strawberries, enough to measure 1/2 cup, place them in a small bowl, and set aside. Slice the remaining strawberries, place them in a medium bowl, then sprinkle 2 tablespoons of sugar over the top, toss gently, and set aside for 1 hour to allow the strawberries to macerate.

Place 1/2 teaspoon of sugar in a small bowl and set aside. In a large bowl, place the remaining sugar, flour, baking powder, and salt, and stir well to combine. Using a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Add the remaining ingredients, stir until the dry ingredients are just moistened, and then gently fold in the reserved 1/2 cup of diced strawberries.

Line two cookie sheets with parchment paper. Using a 1/3 cup measuring cup, portion out 4 individual shortcakes per cookie sheet, and then sprinkle the remaining 1/2 teaspoon sugar over their tops. Bake the shortcakes at 450ºF for 8-10 minutes or until lightly browned on the bottom and around the edges. Remove the cookie sheets from the oven and set aside to cool.

While the shortcakes bake, prepare the topping. In a food processor or blender, combine all of the topping ingredients, and process for several minutes or until smooth and creamy. Transfer to a glass or plastic container, cover, and store in the refrigerator.

To serve, split a shortcake in half, place the bottom half in a bowl or on a plate, spoon some of the macerated strawberries over the top, replace the top half of the shortcake, and finish with a dollop of the topping.